Calzone with Italian Sausage, Spinach, and Ricotta

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Folded pizza pockets stuffed with savory Italian sausage, sautéed spinach, and creamy ricotta cheese make for a comforting and portable meal. This Italian-inspired pizza recipe, ready in about 45 minutes, pairs pizza dough (store-bought or homemade), Italian sausage (casings removed), fresh spinach leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 300 g pizza dough (store-bought or homemade)
• 150 g Italian sausage (casings removed)
• 100 g fresh spinach leaves
• 120 g ricotta cheese
• 100 g mozzarella cheese shredded
• 2 garlic cloves
• 2 tbsp extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp (optional) crushed red pepper flakes
• 100 g tomato sauce

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add 150 g Italian sausage (casings removed) and cook for 6-7 minutes, breaking it up with a spoon until browned and cooked through.
2. Step 2: Add 2 minced garlic cloves and 100 g fresh spinach leaves to the skillet with the sausage. Sauté for 3 minutes until spinach is wilted. Season with 1/2 tsp salt, 1/4 tsp black pepper, and optional 1/4 tsp crushed red pepper flakes. Remove from heat.
3. Step 3: Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
4. Step 4: Roll out 300 g pizza dough into a 10-inch circle on a floured surface. Spread 100 g tomato sauce evenly over half of the dough, leaving a 1-inch edge.
5. Step 5: In a bowl, mix 120 g ricotta cheese with 100 g shredded mozzarella, then spoon half of the cheese mixture over the tomato sauce. Top with the cooked sausage and spinach mixture.
6. Step 6: Fold the dough over to cover the filling and press edges firmly to seal. Crimp edges with a fork to prevent leaking.
7. Step 7: Brush the calzone top with 1 tbsp olive oil and cut 2 small slits to vent steam.
8. Step 8: Bake on the prepared baking sheet for 15-18 minutes until golden brown and puffed.
9. Step 9: Let cool for 5 minutes before slicing and serving with extra tomato sauce if desired.